查詢結果分析
相關文獻
- Separation and Functional Properties of Total Milk Protein Manufactured by Co-precipitation and Diafiltration
- Study of the Binding of Sodium Dodecyl Sulfate to Heavy Metals using a Diafiltration Method
- 利用超過濾膜濾洗技術由偶合糖反應液分離糊精
- Permeate Flux Prediction by Integral Osmotic-Pressure Model for Ultrafiltration of Macromolecular Solutions
- 薄膜分離技術的發展及現況
- 超過濾及其應用
- 紙床毛細滲透膠體吸附分離水中Ni(Ⅱ)、Zn(Ⅱ)、Cd(Ⅱ)和Cu(Ⅱ)離子
- Is Ascites Ultrafiltration Superior to Total Paracentesis for Tense Ascites?: Effect on Protein Conservation
- 建立高效液相層析技術以分析與純化生物界面活性劑之方法
- 降低人工腎臟凝固的發生率
頁籤選單縮合
題 名 | Separation and Functional Properties of Total Milk Protein Manufactured by Co-precipitation and Diafiltration=以共沉澱及超過濾膜濾洗方法分離全牛乳蛋白質及功能性測定 |
---|---|
作 者 | 陳建中; 劉春妙; 蔣丙煌; | 書刊名 | 食品科學 |
卷 期 | 21:6 1994.12[民83.12] |
頁 次 | 頁459-469 |
分類號 | 473.7 |
關鍵詞 | 牛乳蛋白; 共沉澱; 超過濾; 濾洗; Milk protein; Co-precipitation; Ultrafiltration; Diafiltration; |
語 文 | 英文(English) |
中文摘要 | 以共沉澱及超過濾方法由脫脂牛乳中分離全牛乳蛋白。脫脂牛乳經由85℃,10分鐘加熱,調整 pH 至 4.6,再經由離心及冷凍乾燥後,製得共沉澱全牛乳蛋白。超過濾產品則以50,000 分子量排拒大小之過濾膜製備。於69%蛋白質純度,共沉澱產品比超過濾產品溶解度、起泡性及泡沫安定性為差,但是其有較佳的乳化能力。將經膜濃縮至重量濃縮倍數3之脫脂乳進行固定體積式濾洗,達轉換率為5時,可得到80%蛋白質純度之全牛乳蛋白。與商業牛乳蛋白產品相比,該產品有相當均衡的蛋白質功能特性。 |
英文摘要 | Total milk protein was separated from skim milk by co-precipitation and ultrafiltration. Skim milk was heated at 85℃ for 10 min, adjusted pH to 4.6, centrifuged and freeze dried to obtain co-precipitated total milk protein. The ultrafiltration was carried out using a cutoff of 50,000 dalton membrane. At 69% protein content, the co-precipitate had lower solubility, foam expansion and stability, but higher emulsifying capacity than that of the ultrafiltrated product. To obtain a total milk protein product of 80% purity, the skim milk was concentrated by ultrafiltration to weight concentration ratio of 3, then diafiltered to turnover ratio of 5. The product had more balanced functional properties than the commercial protein prducts. |
本系統中英文摘要資訊取自各篇刊載內容。